The perfect accompaniment to summer berry fruits, with a light cheese flavour, creamy and luscious.
Ingredients
- 250 grams creme fraiche
- 250 grams quark
- seeds from 1 vanilla pod or 1 teaspoon vanilla essence
- 1 egg white
- 2 tablespoons caster sugar
Method
- Beat the creme fraiche , quark and vanilla seeds together until smooth.
- In a small, clean bowl beat the egg white until thick. Beat in the caster sugar until the mixture becomes thick, glossy and meringue like.
- Fold the egg whites in the beaten cheese mixture. Line a 2 cup capacity heart shaped Coeur a la Creme mould with damp muslin and fill with the cheese mixture. Alternatively use 4 individual moulds. Place on a shallow tray and cover with cling warp. Refrigerate for 8 hours or overnight.
- To serve, turn out on to a plate and spoon over summer berry fruits.
Cooks Tips
Coeur a la Creme Mould is a porcelain heart shape with holes and lined with muslin to allow the whey to drain away while standing. Look for these moulds in all good cook stores.
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